Last year during Passover, I was the proud (tired, neurotic) mom of a five week old. It was all I could do and certainly “dayenu” (enough) to just open up my home to my family and let them bring all the food. Trust me, there was a lot of fuss happenin’ in this house and it was much easier this way than bringing the little munchkin matzoh ball out at night!

A year later, so much has changed and yet so much remains the same. My post-colicky tiny little newborn is now the happiest, sweetest of toddlers. I just can’t get enough of her! And because of that, there’s little time for new recipes, photos and writing.

It’s a good thing last year’s Simply Gluten Free Magazine Passover recipes were due months before the actual holiday, giving me plenty of time to perfect them. The issue was came out right around the time my daughter did and I never got around to sharing the recipes here. Better late than never; right?! I know there have to be a good few thousand people googling for gluten-free Passover recipes, especially good gluten free matzoh balls and I hope this yields some answers. (On that note, pin it, google+ it, facebook it, or whatever if you don’t mind helping out!)

So those gluten-free matzoh balls I mentioned? Yes, they really did happen. They took a couple rounds of trial and error (things I no longer have time for) but a year later I’m still getting good feedback so I’d say it was well worth it. It’s a combination of the right flours (almond and quinoa) and the right spices that make them so remarkably fluffy and flavorful.

Got a gluten-free friend or family member coming for seder? Tell me these don’t make their night!

After the soup is devoured, it’s on to the main course. While most main dishes for Passover could easily be made gluten-free, side dishes can be a bit trickier. We’re big fans of kugel and traditionally make it with matzoh. A few year ago I took our family’s sweet apple raisin kugel and made it over with spaghetti squash and never looked back. Everyone loves it! For last year’s Simply Gluten-Free feature, I took another family favorite – our leek & artichoke kugel – and swapped spaghetti squash for kugel there too. Another winner. Not only are these dishes gluten-free, they’re lighter and healthier too. And everyone seems to prefer that because all that matzoh can really make you full fast.

Pair these two recipes with my Passover recipes in the current issue of Simply Gluten-Free and you’ll be all set! The March/April 2014 issue boasts my and Chocolate Raspberry Mousse Cake and North-African Spiced Chicken with Spring Vegetables. As we say on Passover, “Let all who are hungry, come and eat” – and I’ll add that gluten-free or not, they’re all gonna love this meal.

OH MY GOODNESS that Leek & Artichoke Spaghetti Squash KUGEL LOOKS out of this world! I am in love. I don’t even know what “real” kugel is, but I don’t even care! I am most certainly pinning that recipe – thank you so much for linking up to it!